Korean Chicken Rice Bowls

Korean Chicken Rice Bowls combine tender chicken thighs marinated in an easy Korean-inspired sauce and the rice is cooked in a mixture of coconut milk and water. Load up your bowl with veggies like shredded cabbage, carrots, and of course some sliced avocado.

The thing that really MAKES these Korean Chicken Rice Bowls is the Asian-inspired marinade for the chicken. It is slightly sweet, sticky, and super flavorful. Some other favorite Asian-inspired recipes are these Korean Ground Beef Bowls, Garlic Sesame Ramen for Two, and Air Fryer Orange Chicken.

Jump to:

• ⭐Why I Love It:
• 🥘Ingredients
• 📖Variations
• 🔪Step By Step Instructions
• 🍽Leftovers, Storage, and Reheating
• 👩‍🍳Recipe FAQs
• 🍗Related Chicken Recipes
• Recipe
• Reviews

⭐Why I Love It:

• Juicy Chicken Thighs - The chicken thighs not only soak up the flavor of the marinade well, but they also stay moist on the inside with a slight char on the outside.
• Fluffy Coconut Rice - The coconut rice has the best fluffy texture while also adding extra flavor to the rice bowls.
• Colorful Toppings - While my favorites are cabbage, carrots, and avocado you can customize and use your favorite veggies or even fruit (mango would be great!).

🥘Ingredients

• Boneless, Skinless Chicken Thighs - You can make this with chicken thighs, but they won't be as moist and tender.
• Korean-Inspired Marinade: Soy Sauce, Brown Sugar, Sesame Oil, Chili Garlic Sauce, Garlic and Ginger
• Coconut Rice: White Rice, Water, Salt, and Canned Coconut Milk (also try this recipe for creamy tomato pasta with coconut milk)
• Bowl Toppings: Shredded Red Cabbage, Shredded Carrots, Green Onions, Avocado, Sesame Seeds, Fresh Cilantro, and Lime Wedges.

See the recipe card for full information on ingredients and quantities.

📖Variations

• Grilled Chicken Thighs - Instead of broiling the Korean chicken thighs, you can cook them up on the grill as well! You can follow the grilling instructions in this recipe for Grilled Sesame Chicken Thighs.
• Rice - Instead of coconut rice, these bowls are also great with cooked regular white rice, brown rice, or even quinoa!

🔪Step By Step Instructions

Get the chicken thighs marinating ahead of time and then you can cook the chicken and prep the bowl ingredients in the time it takes to cook the rice!

1. Marinate the Chicken. At least 30 minutes before, or even overnight! Allow the chicken thighs to sit in the Korean-inspired marinade.
2. Make the Coconut Rice: Bring the rice, coconut milk, water, and salt to a boil. Reduce to low, cover, and cook until the liquid is absorbed.
3. Broil the Chicken: Preheat the broiler, and place the chicken on a foil lined baking sheet. Broil for 6-7 minutes before flipping and broiling for another 6-7 minutes. Allow chicken to rest, then slice.
4. Assemble the Bowls: Build the bowls with the cooked coconut rice, shredded cabbage, carrots, sliced chicken, and avocado. Top with sesame seeds, fresh cilantro, and a squeeze of lime juice.

🍽Leftovers, Storage, and Reheating

Leftover chicken rice can be stored in the fridge for up to 4 days.

I prefer to store the ingredients separately in airtight containers in the fridge, because I like to reheat the chicken and rice while leaving the veggies cold. This also helps keep the veggies nice and crisp. But if you are packing up leftovers for on the go, you can build your bowl in an airtight glass container.

👩‍🍳Recipe FAQs

🍗Related Chicken Recipes

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